Next, prepare a baking sheet with parchment paper and set aside, until ready to use.
In mixing bowl, add the egg whites and cream of tartar together and beat with a whisk or hand mixer until frothy.
Once the egg whites are frothy, add in the sugar while mixing with the hand mixer. To slowly incorporate, add one teaspoon of sugar at a time or with a slow continuous pour as you mix.
Add the vanilla and mix at medium-high speed for about 10 minutes until you have a marshmallow-like soft meringue that barely holds a stiff peak.
Then split the mixture in half, dye half of the mixture with red food dye and leave the other white or another variation of red or pink.
Add the meringue mixture into piping bags and cut the tips.
Place both piping bags in a third empty piping bag to swirl the two colors together.
Begin to pipe out heart cookies on the prepared parchment baking sheet. Top with sprinkles.
Bake for 1 hour in the oven. Allow to cool completely after baking.
Notes
This Recipe Can be Doubled: Easy meringue cookies are always a crow pleaser. Simply increase the ingredients proportionately and split it into two baking sheets before baking.
Slowly Add Eggs: It I important to crack the eggs one at a time, in order to be weary that no egg yolk gets in accidentally added as it will impact the integrity of the meringue.
Consistency: This meringue is different from classic meringue cookies recipe, which has more of a fluffy crunchy texture, whereas this recipe results in a fluffy soft and chewy texture. This is due to the length of beating the egg white and sugar mixture.
Additions: A little pinch of salt or mini chocolate chips.
Clean: Make sure there is no residue on any of your equipment, wipe down with vinegar.